Lamb and Black Bean Chili
2 pounds ground lamb
1 large yellow onion -- coarsely chopped
4 cloves garlic -- pressed/minced
2 cans stewed tomatoes
1 can tomato sauce -- (1 to 2)
1 can tomato paste -- (1 to 2)
2 pounds black beans -- soaked overnight (or longer . . . I prefer to use canned)
8 ounces fresh mushrooms -- sliced thick
5 teaspoons chili powder
3 teaspoons cumin -- ground
1/2 tablespoon fresh ground pepper
1 teaspoon salt
Brown the lamb, drain, put into stockpot (or crock pot).
Add garlic, onion, tomatoes, tomato sauce, tomato paste (adjusting sauce and paste amounts to suit your likes), black beans, mushrooms, chili powder, cumin, pepper and salt.
Simmer at least five hours on low in crock pot (four on stove), then taste and add more chili powder/cumin/pepper/salt to taste (preferably simmering more if more spices were added). It can certainly simmer longer -- I usually let mine go about 8 hours or so.
Serving Ideas : Options: add or substitute garbanzo or kidney beans.